Tea Fresho
Permit ID: FD-87154
Permit Type: E & D
6140 W Chandler Blvd Chandler 85226
*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
Not Participating
6
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance.....Front hand washing sink blocked by ice bin and filled with rack of dishware, other items. Employee removed items to allow easy access to the hand washing sink. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing.
Corrected At Time Of Inspection
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. ....Flat of raw shell eggs stored on shelf in reach-in above container of oranges and cut pineapple. Employee moved items to proper storage. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency.......In-use cups and pitchers used with milk and juices rinsed and stored at the dump sink were last sanitized more than seven hours before, per employee. Set up dishwashing and sanitizing sinks and employee properly washed, rinsed and sanitized the dishware. Please ensure TCS-food contact equipment is washed, rinsed and sanitized at least every four hours during use. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding......Cooked boba in hot well for unknown time at 96*F internally. Embargoed, employee discarded. Please maintain hot-held TCS food above 135*F or under time control with proper discard. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. ....Pan of creme brulee (custard) stored above pans in top of cold table for one hour, per employee, at 51*F internally. Employee returned creme brulee to reach-in to re-cool. Container of milk left on counter between use for unknown time at 50*F internally. Embargoed, employee discarded. Please maintain cold-held TCS food 41*F or below, or under time control with proper discard. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-201.11, P: Separation-Storage...Bottles of Rinza and Cafica de-scaler stored on dry storage rack above bags of drink mixes, can of butane stored on rack above container of jam. Moved chemicals to proper storage.
Corrected At Time Of Inspection
34
Thermometers provided and accurate
Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices....No food probe thermometer available at time of inspection. Please obtain a food probe thermometer prior to reinspection 3/16/23.
Correct Prior To Reinspection
39
Wiping cloths; properly used & stored
Core-3-304.14, C: Wiping Cloths, Use Limitation....Damp wiping cloths stored on prep tables between use. Made sanitizer bucket for storing cloths between use.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment........Wooden core of plastic knife rack gouged, no longer smooth and easily cleanable. Please replace or remove. All kitchen equipment should be in good repair and easily cleanable.
Correct Prior To Next Routine Inspection
46
Warewashing facilities: installed, maintained, & used; test strips
Core-4-301.12 (D-E), C: Manual Warewashing, Sink Compartment Requirements; Alternative Manual Warewashing Equipment; 2 Compartment Sink Requirements....Only one drain stopper available for 3 comp ware washing sink. Please obtain two additional drain stoppers.
49
Plumbing installed; proper backflow devices
PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required....An RO system has been installed under the comp sink without required back flow prevention. Please remove the RO system or install an approved back flow valve (RPZ) on the waterline prior to reinspection 3/16/23.
Correct Prior To Reinspection
Inspection Comments
This establishment is not participating in the award program at this time and had six Priority, two Priority Foundation and four Core Violations on this inspection. Core-2-102.12(A), C: Certified Food Protection Manager. No certified manager present at time of inspection. Please ensure a certified food manager is present whenever food is handled. Reviewed illness policy with manager and ware washing with employee. Employee stated dirty wiping cloths are stored in a strong bleach solution, then rinsed and air dried before next use. Please ensure wiping cloths are laundered when dirty. No County legal action will result from this inspection. Emailed report to Lee.
Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne
illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly
washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced
food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance
with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.
